CITY FISH MARKET
7940 GLADES RD, Boca Raton FL 33434
Last inspected Jun 8, 2026 · 11 visits since August 2023
JAN 24
SEP 24
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dining area bar- observed 5 live flying insects flying around bar. Operator discarded flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of debris on exterior of warewashing machine.
Floor tiles missing and/or in disrepair. At cook line.
Light shield damaged/in disrepair. Observed a light shield missing in dishwashing and dry storage area.
Apr 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with ketchup in dry storage area. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing hot water fails to reach 160F and chlorine is at 00ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty plates and then transfer clean food containers from dishwashing machine without changing gloves and wash hands.
Clam,mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam, mussel and oyster tags not marked with last date served.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification expired on 4/4/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee food and drinks stored on shelf over food preparation table in walk in cooler
Floor tiles missing and/or in disrepair. At cook line.
Food stored on floor. -Observed cases with food items stored on walk in cooler and freezer floor. -Observed various food items stored on dry storage floor.
Light shield damaged/in disrepair. Observed a light shield missing in dishwashing and dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
Stored food not covered. -Observed 2 uncovered containers with sauces stored in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over containers with sauces in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substances buildup on walls at dishwashing area.
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with ketchup in dry storage area. See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing hot water fails to reach 160F and chlorine is at 00ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty plates and then transfer clean food containers from dishwashing machine without changing gloves and wash hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 badly dented cans with ketchup in dry storage area.
Clam,mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam, mussel and oyster tags not marked with last date served.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification expired on 4/4/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee food and drinks stored on shelf over food preparation table in walk in cooler
Floor tiles missing and/or in disrepair. At cook line.
Food stored on floor. -Observed cases with food items stored on walk in cooler and freezer floor. -Observed various food items stored on dry storage floor.
Light shield damaged/in disrepair. Observed a light shield missing in dishwashing and dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
Stored food not covered. -Observed 2 uncovered containers with sauces stored in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over containers with sauces in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substances buildup on walls at dishwashing area.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher at zero ppm. Ecolab person while inspection changed bucket and primed unit
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front bar counter Olives with blue cheese; (47F - Cold Holding), bartender put olives with blue cheese back in the cooler.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not dated with last day of use
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks at walk in cooler and cook line
No soap provided at handwash sink. No handwashing soap at cook line and cooler handwashing sinks
Ceiling tile missing in the kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen are peeling and flaking
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dishwasher are full with dust and mold like substance
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. P,ages on cook line on top shelf not inverted. Chef fixed plates
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in kitchen missing shielding.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink on cook line
May 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No soap provided at handwash sink. No doap at fish cutting station and bakery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine
Ceiling tile missing. Ceiling tiles missing in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shield in hall by oven
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at fish cutting ststion
Mar 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing.stored fish in handwashing sink. Chef removed washed and sanitized sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at fish cutting station, cold salad station and bakery.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
No soap provided at handwash sink. No doap at fish cutting station and bakery
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine
Ceiling tile missing. Ceiling tiles missing in kitchen
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shield in hall by oven
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at fish cutting ststion
Sep 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler. As per operator, brought out watermelon 15 mins prior to 4:00pm, watermelon cut (56F - Cold Holding).
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee expired.
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Observed can of chickpeas dented at storage rack.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked shrimp at walk in fish cooler. Operator properly stored item.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler. As per operator, brought out watermelon 15 mins prior to 4:00pm, watermelon cut (56F - Cold Holding).
Clam/mussel/oyster tags not marked with last date served. Observed 6 mussel tags not properly dated marked with last date of sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream at bar reach in cooler not properly date marked. As per operator opened up Sunday.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee expired.
Bowl or other container with no handle used to dispense food. Observed bowl in rice bin at storage area. Operator removed item.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots upright at air drying rack. Operator properly stored items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table in kitchen. Operator removed item.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at dish washer.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under prep cutting boards at grill area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink at reach in cooler at dessert preparation area. Operator removed item.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board not properly stored. Operator properly stored item.
Jan 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dining area bar- observed 5 live flying insects flying around bar. Operator discarded flies.
Aug 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler on the salad station at crab (50F - Cold Holding) chef put ice on crab and called for maintenance
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Chef filled paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. In backprep area by walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damaged in bakery room
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk in cooler back prep area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.